Blowoff tube

[gadbruski]

Hi All,

First time poster and I just wanted to say thanks! If I hadn't been frequently browsing the forums I would have had a huge mess in my garage (and its my first batch). I came home from work last night to a bunch of krausen in my airlock and pressure building on my lid. So I rigged a blowoff tube and voila. Went to sleep and woke up with krausen and beer in my catcher.

Just wanted to say thanks to all the posters who put up so much useful information!

Cheers!

Gadbrüski

 

[gadbruski]

and sorry if this is in the wrong topic.

 

[dobe12]

Congrats on your first batch

I always start with a blow off on all ales. Lagers I don't worry as much since they are much less active and ferment cold. I'm sure this will bite me in the a$$ one day though. Fermentations are very unpredictable. I've used 3068 (wheat yeast known for very active, high krausen, etc) many, many times and I can honestly say, it's very unpredictable in terms of needing a blowoff. So, always use one. After the first few days you can swap it out for a standard airlock or even just leave the blowoff tube attached for the duration.

 

[kh54s10]

Start EVERY fermentation with a blow off tube set up. You don't really need to switch to an airlock at all.

 

[gadbruski]

Thanks!

Yeah, I got the arcadia ipa clone from homebrewing.org with the liquid yeast and made a starter. I figured it would be pretty active but wow. fermenting at a solid 61-64.

I think I will set up blowoffs for ales from now on too.

by the way dobe12, hows that black rye w/black pepper? OT i know.

 

[dobe12]

Thanks!

Yeah, I got the arcadia ipa clone from homebrewing.org with the liquid yeast and made a starter. I figured it would be pretty active but wow. fermenting at a solid 61-64.

I think I will set up blowoffs for ales from now on too.

by the way dobe12, hows that black rye w/black pepper? OT i know.

It's currently carbing. Just bottled this past weekend, but the gravity reading sample tasted good. It's kind of like a stout with a saison twist. I only took a sip and barely noticed the black pepper. I'll get a better idea in another week or so. I didn't want the pepper to be too over powering since pepper can be a cumulative flavor that builds up as you eat (or drink) more of it, so I really tried to go light on it. Only used 1/2 tsp.

 

[gadbruski]

Wow. That sounds like it will be pretty great.:rockin:

 

[dobe12]

If you're interested, here's the recipe.

88% efficiency, so scale accordingly
5.25 gallons
1.068 OG
1.012 FG
30 IBU
31 SRM
7.4% ABV

40% Maris Otter
40% rye malt
9% roasted barley
4% carapils
2% C120
2% chocolate malt

25 IBU (1 oz) Perle @ 60min
5 IBU (1 oz) Saaz @ 15min
0 IBU (1 oz) Saaz @ 1min

1/2 tsp fresh ground black pepper @ 5min

Danstar Belle Saison Yeast - 1 pack rehydrated

Mashed at 148F for 3hrs (had some things to do so the mash just sat a while)
Batch sparged 10min at 168F.

Pitched at 70F and held for 24hrs then let the temp climb up to the upper 70's / low 80's for the duration. 2 weeks total in primary then bottled.

 

[gadbruski]

Much appreciated. Definitely will have to give it a shot sometime. When I do, I'll let you know how it turned out